I always seem to have bananas that are going brown on my counter. I swear we mean to eat them, and we do like eating bananas, but like avocados, they’re fine one day and too brown the next.

Anyway, I’m never mad about it, because I can whip up a loaf of this super easy banana bread with my kids and it’s great for breakfast, snacks or dessert.

The recipe

This recipe is based on the recipe from Sally’s Baking Addiction, because seriously anything that Sally makes is perfection! It’s addition of yogurt that makes this easy banana bread extra moist and not crumbly. Even when we make it gluten free.

I also love it for kids because the steps are straight forward and easy to do. Especially the combining of the dry ingredients. My kids love turning the mixer on and off, and adding things to the bowl. It helps build their dexterity and math skills.

Let’s make banana bread:

Add all of the dry ingredients to a medium bowl and combine.

Then cream the butter and sugar together until they’re well combined.

Add the remaining wet ingredients–eggs first, then the yogurt, mashed bananas and vanilla on medium speed. (It’s important for the eggs and yogurt to be room temperature so that they mix into the other ingredients more easily. To quickly warm eggs, put them in a bowl of warm water for 3-5 minutes.)

Then add the dry ingredients slowly. Add nuts if you’re using them. I LOVE banana bread with chopped walnuts. It gives it such a nice texture.

Add the batter to a greased 9×5 loaf pan and bake at 350 for about 60 minutes. When it’s done the center will be moist, but not cling to a toothpick. Let it rest in the pan for about 5-10 minutes, then remove to finish cooling.

Serve as breakfast, a snack or at a party–it’s guaranteed to be gone fast!

Easy Banana Bread: A Simple Quick Bread for Kids to Make

Recipe by Kirsten ReederCourse: Breakfast, Snacks, Dessert, AppetizersCuisine: Quick breadDifficulty: Easy

Servings

1

loaf

Prep time

20

minutes

Cooking time

1

hour 

This quick and easy banana bread recipe is moist, full of flavor and great for weekend breakfasts or mid-week snacks.

Ingredients

• 2 cups all purpose flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 tsp ground cinnamon

• 1/2 cup unsalted butter, softened to room temperature

• 3/4 cup packed brown sugar–light or dark

• 2 large eggs, room temperature.

• 1/3 cup plain yogurt

• 2 cups mashed bananas, about 4 large very ripe bananas

• 1 tsp vanilla extract

• 3/4 cup chopped walnuts, optional

Directions

• Whisk the flour, baking soda, salt and cinnamon together in a large bowl
• Using a mixer, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
• On medium speed add the eggs, one at a time, beating well after each addition.
• Beat in the yogurt, mashed bananas and vanilla extract on medium speed until combined.
• With the mixer running on low speed, slowly add the dry ingredients into the wet ones until no flour pockets remain. Don’t over mix.
• Fold in the nuts, if using.
• Set the oven to 350 and grease a 9×5 inch loaf pan with nonstick spray.
• Spoon the batter into the prepared baking pan and bake 55-60 minutes. You can loosely cover with aluminum foil at the 30 minute mark so it doesn’t get too dark on top.
• A toothpick inserted in the center of the loaf will come out clean when it’s done. Remove from the oven and set the pan on a wire rack. Allow it to cool 10-15 minutes, then remove from the pan to continue cooling so the bottom doesn’t get soggy.
• Cover and store at room temperature for 2 days or in the fridge for up to a week.

Recipe Video

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Enjoy!

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